Dry potato cofta balls

2 lbs pealed potatoes
200 grams (7 ozs.) Besan Dour
1.5 T. salt
1 t. chile powder
1 t. turmeric
2 T. sugar
1 T. coriander powder
1 pinch baking soda
4 tomatoes, blended (optional)
Ghee or oil for frying

Wash and grate the potatoes and then mix all the dry ingredients well. Make plum size (or size of preference) balls and deep-fry them in the hot ghee or oil. When they become a little brown, turn heat down to medium; when they become dark brown, take them out and offer to the Lord.

If desired, before making into balls, four blended tomatoes can be added into the grated potato mixture, then fried in the hot ghee. But in this mixture soda is not added.

Variations: Cofta balls could be made from cauliflower, cabbage, finely chopped spinach or grated sweet potatoes. But, in these types of cofta balls, baking soda is not added. The rest of the recipe is the same as above.